Superb Summer Squash

Too much zucchini? Perfect.

Zucchini and summer squash are famously abundant, which is a polite way of saying they can take over your garden, your CSA box, and your crisper drawer if you look away for even a minute. But when you understand how to handle their water, mild sweetness, and tender texture, they become much more than filler vegetables.

In this hands-on class, we’ll turn summer squash into five very different dishes: quick pickles with chile and mustard seeds, savory zucchini umami butter, a summer squash and white bean gratin, slow-roasted zucchini with farro and Pecorino, and almond butter zucchini cake with lemon drizzle.

You'll learn when to salt, when to squeeze, when to roast, and when to keep things raw and snappy. These techniques turn an underestimated vegetable into the best dish on the table, and they carry over to whatever quick-cooking vegetable lands in your kitchen next.

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Quick-Pickled Summer Squash with Chile and Mustard Seeds

Zucchini Umami Butter

Summer Squash and White Bean Gratin

Slow Roasted Zucchini with Farro and Pecorino

Almond Butter Zucchini Cake with Lemon Drizzle

Allergens: Dairy, Egg, Peanuts, Soy, Tree Nuts, Wheat (With advanced notice we can accommodate GF diets)

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